The Science of Spice

Flavour Group | WARMING TERPENES | Dill 111

Fermentation in low-temperature

pickling produces alcohol to help

disperse flavours.

RELEASE THE FLAVOUR

Dill benefits from toasting to

create new flavour compounds

from the interaction of sugars

and amino acids. Both new and

existing compounds dissolve

poorly in water, however.

BLENDING SCIENCE

The flavour profile of dill seeds is dominated by D-carvone, a terpene flavour

compound, which is spicy with hints of menthol, rye, and anise-like liquorice. The

other significant flavour compound is citrus-scented limonene. There are also

small amounts of bitter fenchone, and phellandrene, which has minty aromas.

FOOD PARTNERS

Apples Caramelize apples in butter

and sugar with dill seeds; good on its

own or with roast pork.

Carrots, onions Sprinkle over baked

onions or honey-roasted carrots.

Fish Lightly toast seeds with cumin

and coriander, coarsely grind, and rub

over fish skin before grilling or roasting.

Goulash Swap caraway seeds

for dill seeds in a paprika-spiced beef

or pork goulash, served with lashings

of sour cream.

Flatbreads Heat the seeds in melted

butter or ghee and brush over flatbread

before serving.

Dill pickles

Although dill’s flavour compounds do

not dissolve well in water, the ample

pickling time and fermentation process

help the compounds to escape.

Kitchen

creativity

The flavour of dill seeds resembles a cross between anise and a milder version

of caraway, having the latter’s herby flavour with lemony overtones and a gentle

woodiness. There is also a hint of bitterness.

combine with other spices

carrying limonene to boost

citrus flavours:

coriander is a particularly

effective pairing, adding

warmth and floral notes

cardamom lends a sweet,

penetrating mintiness

ginger is a good match for

introducing pungent heat

thanks to shared limonene,

which also adds sweetness

combine with spices

sharing phellandrene

to foreground minty

and lemony nuances:

allspice provides a sweet

peppery warmth

star anise contributes

earthy, floral notes, and an

undercurrent of eucalyptus,

as well as aniseed

bay adds fresh floral-herbal

notes, penetrating eucalyptus,

and slight bitterness

pair with spices that

contain carvone or pair

well with its flavour:

caraway echoes the

herbiness of dill, introducing

pine and woody qualities

anise enhances the

liquorice notes of dill

fennel adds complexity

to anise-like flavours and

brings citrus notes through

shared limonene

D-CARVONE

spicy | menthol |

liquorice

PHELLANDRENE

minty | spicy

| citrus

LIMONENE

citrus | herby |

turpentine-like

Dry fry seeds to create nutty and

roasted flavour compounds,

particularly pyrazines.

Cook in oil or fats to

allow flavour compounds

to escape.

Compounds such as

carvone and limonene

dissolve in alcohol

DILL

Di

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